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Simple Currant Wine Cooking Recipe

Below is the quick and easy cooking recipe for Currant Wine.

Strain the currants, which should be perfectly ripe. To each quart of juice put a couple of quarts of water, and three1 pounds of sugar—stir the whole well together, and let it stand twenty-four hours, without stirring—then skim and set it in a cool place, where it will ferment slowly. Let it remain three or four days—if, at the end of that time, it has ceased fermenting, add one quart of French brandy to every fifteen gallons of the liquor, and close up the barrel tight. When it becomes clear, it is fit to bottle. This will be good in the course of six months, but it is much improved by being kept several years.

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